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Ingredients:

2/3 cups sifted flour
1/3 cup cornstarch
6 eggs, separated
2 tablespoons water
1 teaspoon vanilla
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Fruited Whipped Cream, below

Preparation:

Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended. Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan. Bake at 325° for 1 hour.

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